Keto Taco Bowl with Avocado Salsa #foods #healthydiet
It’s Taco Tuesday! You can still join in the taco fun if you’re following the ketogenic diet with this delicious keto taco bowl recipe using cheese shells!
Who needs carbs when you can serve up your favorite taco toppings in cheese. MMM cheese!
While these taco cups use ground beef, you can easily switch this out for ground turkey or chicken or even bison if you’d like. This is a great way to switch things up so you can enjoy these keto tacos again and again.
The meat is seasoned well with ground cumin, smoked paprika, garlic and onion powder though you can also simply add in your favorite taco seasoning. The Primal Palate Organic Taco seasoning is keto friendly and a favorite in my house.
Avocado salsa adds a fresh taste to the taco cups to keep the flavor profile interesting and light. You could easily turn this into a taco salad by serving the ground beef and avocado salsa over a bed of fresh, crisp lettuce, using the cheese cups as a topping.
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Ingredients :
Ground Beef
- 2 c. Colby Jack cheese finely shredded, divided
- 1 lb. ground beef 80% lean
- ¼ c. water
- 1 T. chili powder
- 1 T. ground cumin
- 1 t. garlic powder
- 1 t. onion powder
- 1 t. smoked paprika
- Sea salt and black pepper to taste
Avocado Salsa
- 1 medium avocado sliced
- 1 small tomato seeded and diced
- 2 tsp fresh lime juice
- 1 tbsp fresh cilantro chopped
- sea salt and black pepper to taste
- sour cream optional to serve
Instructions :
- Preheat oven to 200°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.
- Divide 1½ cups of the shredded cheese into 6 piles (approximately 1/4 cup each) on the prepared baking sheet and spread each pile into a thin circular layer. Place baking sheets in the pre-heated oven until the cheese is melted and slightly browned around the edges, around 5-6 minutes.
- Remove from the oven and let cool for 2-3 minutes, then remove the cheese and press into 3” ramekins or a muffin tin to form cups. Let cool for several minutes before gently removing the cheese cups from the form.
- Note: If using ramekins, the taco cups can remain in the container for extra support when serving
- In the meantime, add the ground beef to a large skillet over medium heat and cook until the beef is browned and cooked through, approximately 6-8 minutes. Carefully drain excess grease from skillet and return to cooktop.
- Add water and season with chili powder, ground cumin, garlic powder, onion powder, and smoked paprika. Season with salt and black pepper, to taste, and stir to combine. Simmer for 2-3 minutes or until warmed through.
- While the beef is cooking, combine the avocado, tomato, lime juice, and fresh cilantro in a medium bowl. Season with salt and black pepper, to taste, and gently stir to combine.
- To serve, fill the taco cheese cups with beef, avocado salsa, and remaining shredded cheese. Top with a dollop of sour cream, if using, and enjoy!